Pumpkin and Lily Porridge

I don’t know if you have ever tasted pumpkin and lily porridge. It tastes very good. Let me tell you some knowledge about it.

Pumpkin and Lily Porridge

Lily contains starch, protein, calcium, phosphorus and other nutrients, which can moisten the lungs and relieve cough, clear the spleen and remove dampness, replenish qi, and calm the mind. Pumpkin and lily are both seasonal fruits and vegetables in summer. A bowl of pumpkin and lily porridge can not only reduce internal heat, but also replenish nutrition and add vitality to the body!

Ingredients for Pumpkin Lily Porridge

Yixing lily: 3, rice: 100g, glutinous rice: 50g, pumpkin: a little, water: 1200ml

How to make pumpkin lily porridge

Cut the pumpkin into small pieces, put it in the microwave and cook it, then use a spoon to mash it into pumpkin puree (I use high heat for about 5 minutes)

Peel the lilies one by one, rinse them in clean water and set aside.

Wash the rice and glutinous rice, add water and pumpkin puree, put them in the rice cooker, and press "cook porridge for one hour".

After boiling for half an hour, add lily bulbs

In half an hour, the lily and pumpkin porridge will be ready.

Tips

Lily bulbs are easy to become soft and rotten, and if you put them in too early, they will easily become sticky.

Add glutinous rice, soft texture, easy to digest, suitable for all ages

For those who like sweets, you can put a small piece of rock sugar before serving, and it will taste good. Tips:

1. When cooking porridge, add rice after the water boils to avoid destroying the vitamins;

2. Adding a little glutinous rice can increase the soft and sticky taste, but it is also OK not to add it;

3. Cut the pumpkin into smaller pieces so that it is easier to cook and mix into the rice;

4. If the pumpkin is sweeter, you can put less sugar or no sugar;

5. I don’t have golden thread dates at home, so I use donkey-hide gelatin dates instead, but you can also leave them out.